Classic Homemade Chicken Soup
A comforting and nourishing chicken soup with vegetables and herbs.
15 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh parsley
Nutrition Facts
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Instructions
Prepare the chicken: Rinse the chicken under cold water and pat dry. Remove any giblets if present.
Cook the chicken: In a large pot, place the chicken and cover with water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
Add vegetables and herbs: Add the carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper to the pot. Simmer uncovered for about 1 hour.
Remove the chicken: Once the chicken is cooked through, remove it from the pot and let it cool slightly. Shred the meat, discarding the skin and bones.
Strain the broth: Strain the broth to remove any solids, then return the broth to the pot.
Combine and finish: Add the shredded chicken back to the broth. Stir in the fresh parsley and adjust seasoning if needed. Simmer for another 10 minutes before serving.
Chef's Tips
- Rich Broth Tip: For a richer broth, roast the chicken bones before making the stock.
- Vegetable Variations: Add other vegetables like leeks, parsnips, or potatoes for extra flavor and texture.
- Herb Substitutions: Fresh dill or rosemary can be used instead of thyme for a different flavor profile.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Serving Suggestion: Serve with crusty bread or noodles for a heartier meal.
